Cabbage Carrot & Fennel Soup with Tomillo & Wild Rice

Cabbage Carrot & Fennel Soup with Tomillo & Wild Rice

Cabbage Carrot & Fennel Soup with Tomillo & Wild Rice

Serves 2-3 

1 tablespoon olive oil 

8 ounces mushrooms or spicy sausage 

½ onion or 1 leek, thinly sliced 

3 cloves garlic, thinly sliced 

1 small bulb fennel or a few ribs of celery, thinly sliced 

10 ounces carrots, halved or quartered then sliced ¼” thick 

1 teaspoon fennel seed, crushed

2 teaspoons tomillo or thyme leaves, chopped 

½ teaspoon chili flakes (optional

3 cups stock (chicken, vegetable, etc; low sodium if using store-bought)

2 cups water 

2 ½ cups cooked rice or other grains of your choice 

7 ounces cabbage, thinly sliced or roughly chopped 

Juice of ½ lemon


Heat a large pot over medium heat, and add the olive oil. Once shimmering, add the mushrooms or sausage and a pinch of salt, and cook for 5-6 minutes, stirring occasionally. Add the onion, garlic, fennel, and carrots to the pot, along with another pinch of salt. Cook for 4-5 minutes, stirring occasionally, then add the  fennel seed, tomillo and chili flakes, if using. Cook for another 1-2 minutes, then add the stock and water. Bring everything up to a boil then reduce the heat, cover the pot, and simmer for 10 minutes with the lid ajar. Add the cooked grains and cabbage, and simmer another 10 minutes. Season to taste with the lemon juice and salt. Serve hot with any of the recommended toppings below! 

Recommended Accompaniments to Serve:

Handful of herbs (fennel fronds, parsley, dill, etc) 


Salsa verde 

Chili oil 

Grated parmesan or pecorino cheese 

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